Style Noir

My man will roll his eyes-- and possibly reconsider the viability of our relationship (which is based largely on our shared canivorousness)-- when he catches me with my copy of Vegan Soul Kitchen (Da Capo/Perseus 2009), eco-chef Bryant Terry's latest. But I don't think I'll be able to resist this one-- and the sultry, Blue Note-esque cover has nothing little to do with it. While I am of the opinion that all soul food is "bright, bold, and sexy," I have faith that these recipes will indeed be something special. Especially after I'm done plating them. (Skills.) What's more, Terry himself isn't a vegan-- and he was hesitant to plaster the word "vegan" across his book because "it evokes granola, fake meat." Smart man. He continues, "I like to think that I'm taking African-American staples and coming up with something new."

And he has, it seems: citrus collards with raisins; Caramelized grapefruit, avocado, and watercress salad with grapefruit vinaigrette; Jamaican patties with sweet coconut-ginger creamed corn. Yes, yes, and yes, please. Despite having been born into two separate but equal meat-eating traditions-- I take my pepper soup with gizzards and tripe, and my high school graduation party had not yet officially begun until the roast pig was situated on the banquet table-- I occasionally take a dip in the vegetarian pool. And not as a form of detox, either-- just a way to expand my repertoire. Then again, it's only a matter of weeks before I'm Afrique-bound and have no choice but to try and squeeze into my summer gear. So maybe I'd be wise to adopt a more healthful eating regimen, like, yesterday. Or tomorrow.

Or not, as the VSK release date isn't until March. Mark it on your calendar, and call your local bookseller to reserve your copy.

Happy healthy eating.